Share this:

Like this:

This is a konkani side dish. It is used by Konkanis as an alternative to pickles or sometimes along with the pickles also during any function in the house . It goes well with watery rice ( In Konkani, it is called Pej and in malayalam it is called, Kanji). Add a kerala pappad , ookari of any vegetable and oomaan of any lentle other than toor dal as an accompaniment. The meal becomes a simple food , so nutritious and very relishing. The flavour of the whole meal is great .

Ingredients:

Ripe coconut-1(medium) or dry coconut-1,

Chana dal-1/4kg,

uradal-1/4kg,

dania seeds-100gms,

red chillies-10,

tamarind-1lemon size,

salt to taste and curry leaves-a small bunch.

TAMBALE PUDDI

Method: Fry coconut,chillies and curry leaves together

till golden brown.Remove from fire. Fry dry the dals

and dania seperately. When cool grind the dals and dhania to fine powder.

Grind dry the fried coconut mixture in a mixer till oil seperates.

Grind till smooth.

Add tamarind and salt and salt and grind again. Pour the masala into a plate.